Cave-Aged Blog An exploration of everything there is to know about cheese
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Two sunny winter days in the country, making cheese with my mum, is a pretty good way to spend the weekend. Mum met Gloria, the cheese maker at Leaning Oak. We tasted her cheeses as well. The one that really stood out for me was the lemon-marinated feta.
Wednesday, September 7, 2011. We hope to come back inspired and revitalized. Visit us at Living in the Kitchen with Puppies. Monday, August 1, 2011. Wanna get hotter? Of course you do! Makes about 2 cups.
Blackberry Farms Singing Brook and Little Ewe Cheese with SweeTango Apple Slices.
If you would like to help. So much is going to happen in the next few weeks. Never in a million years did I dream I would be doing this. Look for more posts in the near future and yes there will be an abundance of food posts and photos.
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An exploration of everything there is to know about cheese by Aaron EstesPARSED CONTENT
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Textured patterns on the rind leave valleys for the blue host spores to congregate. Wax rind provolones hang in the cave. Hand-buffing the rind helps to distribute the blue spores evenly. A perfect finish on our Blue Ridge Blue. The affineur inspects the young cheese to see if it is coming along as it should. Careful inspection insures the utmost in quality. A fresh batch of baby blue cheeses, ready for aging. Click on a cheese to find out more.
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